I saw these beautiful chickpeas at the farmers' market, still in their pod, and of course I had to buy them.


I had never seen them before but Lani's Farm, one of my favorite farm stands at the Union Square Greenmarket had them. I peeled and boiled them for about 10 minutes. The riper ones were chickpea beige, the ones that weren't as ripe were green, even when cooked. The pint made less than a cup of chickpeas so I decided I would  just have to eat them right then and there.  I was going to make a simple summer salad using tomatoes, fennel, corn and parsley, and I did, only with dried chickpeas.

Whether you use fresh, dried or canned chickpeas, try them once in awhile because they're a great source of protein and fiber.


You can extend the chickpea salad by adding quinoa or turn it into a chopped salad by adding chopped romaine or arugula. You can even add tuna or shrimp to it for a main course meal.


1 cup chickpeas, cooked

1 clove garlic, peeled and minced

2 plum tomatoes, seeded and chopped

1 stalk fennel, diced

1 small cucumber, peeled and chopped

1 ear corn, shucked, kernels cut from the corn and blanched or roasted

1/4 cup sliced almonds, toasted

2-3 tablespoons extra virgin olive oil

Juice of a lemon

Salt to taste

¼ cup minced parsley

¼ cup basil, chiffonade


Mix the chickpeas, garlic, tomatoes, celery, cucumber and corn in a bowl.

Add the olive oil and lemon and mix.

Add salt to taste.

Finish with the almonds, parsley and basil.